Spinach & Strawberry Salad
Don’t be afraid to mix fruit and greens. This salad is absolutely refreshing and will go nicely with all of those wonderful things you’ll be cooking over the weekend. This salad is also good to take along on a picnic because the spinach holds up rather well.
INGREDIENTS
2 Tablespoons Olive Oil
1/4 Raspberry Vinegar
2 Tablespoons Honey
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
8 Cups Loosely Packed Flat-Leafed Spinach (About 2 Large Bunches)
2 Pints Rinsed, Hulled & Sliced Strawberries
1/3 Cup Thinly Slices Scallions (White & Green Parts)
1/2 Cup Walnuts (Optional)
Wash and dry the spinach. You want to make sure that there is no grit left in the spinach. In a medium size bowl whisk the vinegar, olive oil, honey, salt and pepper. In a large size serving bowl gently toss the spinach, strawberries, scallions and dressing. Serve immediately. Serves 6
Make-It-Yours Burgers
Create all kinds of burgers, from the straightforward to the exotic and grill until your heart’s content. If you don’t have a grill I’ve included oven instructions below.
Basic Ingredients (Serves 4)
Meat
Liquid (Optional)
Seasoning
1/3 to 1/2 Cup Stuffing (Optional)
Bread
Spread And/Or Toppers (Optional)
Meat (Choose One or Combine)
1 1/2 Pounds Ground Beef
1 1/2 Pounds Ground Pork
1 1/2 Pounds Ground Lamb
1 1/2 Pounds Ground Veal
1 Pound Ground Beef Plus 8 Ounces Ground Italian Sausage
1 1/2 Pounds Ground Salmon
1 1/2 Pounds Ground Turkey (Use a Liquid; Brush Turkey Burgers
Lightly With Vegetable Oil Before Grilling; Cook Turkey Burgers to 165º F)
1 1/2 Pounds Ground Chicken (Cook Same As Turkey)
Liquid (Choose One or Combine)
2 Tablespoons Apricot Preserves (Chop Large Pieces)
2 Tablespoons Barbecue Sauce
2 Tablespoons Chutney (Chop Large Pieces)
1 Lightly Beaten Egg
1 Lightly Beaten Egg White
2 Tablespoons Milk
2 Tablespoons Steak Sauce
Seasoning (Choose One or Combine)
1/2 Teaspoon Dried Basil
1 Teaspoon Chili Powder
2 Cloves Minced Garlic
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Steak Seasoning
2 Teaspoons Worcestershire Sauce
2 Teaspoons Soy Sauce
Stuffing (Choose One or Combine)
Cooked Crisp Crumbled Bacon
Crumbled Feta Cheese
Crumbled Blue Cheese
Shredded Provolone
Shredded Mozzarella
Shredded Smoked Cheddar
Shredded Cheddar
Shredded Monterey Jack
Cooked Sliced Fresh Mushrooms
Chopped Roasted Red Sweet Peppers
Bread (Choose One)
4 Split Kaiser Rolls
4 Split Onion Rolls
4 White Hamburger Buns
4 Whole Wheat Hamburger Buns
2 White or Whole Wheat Pita Bread Rounds – Halved
4 Split Brioche Buns
4 Split Port Muffins
4 Split English Muffins
Spread (Choose One or Combine)
Mayonnaise
Ketchup
Yellow Mustard
Dijon Mustard
Basil Pesto
Barbecue Sauce
The Possibilities Are Endless!
Toppers
Cheese Slices
Tomato Slices
Onion Slices
Caramelized Onions
Pickle Slices
Cooked Bacon
Roasted Peppers
Fresh Basil Leaves
Spinach Leaves
Lettuce Leaves
Avocado
The Possibilities Are Endless!
Combine meat, liquid and seasoning in a large size bowl. Mix well. Shape the meat mixture into four 3/4 inch patties. To stuff them, divide the mixture into eight portions and shape them into 1/4 inch thick patties. Place the stuffing on the centers of the four patties. Top with the remaining patties. Pinch the edges to seal.
For a charcoal grill, grill the stuffed or unstuffed patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160º F to 165º F). Turn only once halfway through grilling. If you’re using a gas grill then preheat your grill. Reduce the heat to medium and place the patties on the grill rack over the heat. Cover and grill as directed.
Serve the burgers on bread with spread and toppers. Makes 4 burgers.
If you don’t have a grill or would rather use your oven then broil your burgers. Preheat your broiler and place the patties on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 12 to 14 minutes or until done (160º F to 165ºF). Turn only once.
Skillet Roasted Salmon
This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.
INGREDIENTS
1 Pound Asparagus
2 Pounds Salmon Fillets
1 Teaspoon Kosher Salt
3 Tablespoons Olive Oil
Salad Greens For Garnish
Lemon Wedges For Garnish
Preheat your oven to 500º F. Rinse the salmon and pat dry with paper towels. Salt the salmon with the kosher salt. Place a large oven-proof skillet over a high heat. Add the olive oil and place the salmon into the skillet. Cook for 30 seconds on each side. Remove the skillet from the heat and put into the oven. Cook 5 to 6 minutes for medium-rare. 7 to 9 minutes for medium. Make sure not to flip the salmon while in the oven. In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus). Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges. Serves 4
Stuffed Eggplant
Also called aubergine eggplant is a member of the nightshade family and a native of SE Asia. Eggplants are very versatile and vary in color from a yellowish-white to deep purple. Stuffed Eggplant is fairly easy to cook and a great alternative to a meat course.
INGREDIENTS
2 Eggplants (Approx 3/4 Pound Each)
2 Tablespoons Kosher Salt
8 Tablespoons Vegetable Oil
1 Chopped Onion
3 Tablespoons Tomato Paste
1 Tablespoon Freshly Ground Pepper
4 Eggs
Chopped Parsley To Garnish
Preheat your oven to 350º F. Wipe the eggplants and then trim off the stems. Cut them in half lengthwise and then score the cut surface well. Sprinkle with the kosher salt and leave sit for 20 minutes. This draws out the bitterness. Pat the eggplants dry using a paper towel or a dishtowel. In a large sauté pan add the vegetable oil and heat over a medium high heat. Add the eggplant halves and gently cook for 2 minutes per side. Remove from the pan and place onto a large plate. Set aside. Add the onion to the sauté pan and cook for 6 minutes until golden brown. While the onions are cooking scrape out the eggplant flesh. Leave a good edge on the skin. Chop the flesh roughly and stir into the pan with the tomato paste and pepper. Simmer with the onions for 5 minutes. Remove from the heat. Place the eggplants into a shallow parchment paper lined ovenproof dish. Break the eggs individually into a cup and pour carefully into the eggplant shells. Spoon in the cooked mixture along each end of the eggplants. Place into the oven and bake for 20 to 25 minutes. Remove from the oven and sprinkle with chopped parsley before serving. Serves 2 to 4
Beer Marinated Chicken Cutlets
I’m a big fan of marinating meats. I marinate a lot of my meats in beer. All you need is a bottle of your favorite beer and a little planning ahead.
INGREDIENTS
1 Bottle of Beer
8 Ounces Italian Bread Crumbs
8 Pieces of Skinless Chicken (About 2 Pounds)
2 Beaten Eggs
1 Cup Flour
6 Ounces Olive Oil
6 Tablespoons Grated Romano Cheese
Garnish With Chopped Parsley
Marinate the chicken overnight in a ziplock bag filled with your favorite beer. Remove the chicken from the beer when you are ready to cook. You will need 3 separate bowls. One for the bread crumbs; one for the beaten eggs; one for the flour. Dredge the chicken in the flour first. Next in the beaten eggs and then thoroughly coat with the bread crumbs. Place the olive oil in a large size fry pan. Fry the chicken for 5 to 7 minutes per side. Remove from the pan and place on paper towels to drain the excess oil. Transfer to a serving platter and sprinkle with the Romano cheese and garnish with chopped parsley. Serves 4
Sopa Avocado
This is beautiful green soup that is terrific served hot or cold. Make sure that you have good quality avocados for this soup. Garnish with sour cream, diced tomatoes and green onions.
INGREDIENTS
2 Large Avocados
6 Cups Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Diced Tomato
1/2 Cup Sour Cream
2 Diced Green Onions
Cut the avocados into halves and remove the pits. Scoop out the flesh into a small size bowl. In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low. Pour the remaining 2 cups chicken broth into either a blender or food processor. Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree. Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth. Cook for 10 minutes on medium low. Do not let this soup boil. Remove from the heat and pour into individual bowls. Garnish with diced tomatoes, diced green onions and sour cream. Serves 4
Shrimp Tacos
Healthy and delicious Shrimp Tacos are just in time for Cinco de Mayo! You can either sauté the shrimp or grill them on your grill. Either way you’re sure to have a delicious feast.
INGREDIENTS
Vegetables:
1/2 Sliced Red Onion
1/2 Sliced Into Thin Strips Orange Bell Pepper
1/2 Sliced Into Thin Strips Yellow Bell Pepper
1/2 Sliced Into Thin Strips Red Bell Pepper
1 Teaspoon Dried Mexican Oregano
1 Teaspoon Apple Cider Vinegar
1/2 Juiced Lime
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Shrimp:
1 Pound Raw Shrimp That Has Been Deveined & The Tails Removed (Fresh Not Frozen)
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Chipotle Seasoning
Corn Tortillas
In a large size bowl combine all of the vegetable ingredients and set aside. In a separate large size bowl combine the shrimp, kosher salt, pepper and chipotle seasoning. Heat a heavy cast iron skillet or sauté pan over a high heat until hot. Add the olive oil to the pan. Add the shrimp and sauté for 2 to 3 minutes until the shrimp turns a bright pink. Stir constantly. When the shrimp are done remove from the heat. Spoon the vegetable mixture into a corn tortilla and top with the shrimp. Garnish with sour cream and cilantro is you like. Serve guacamole, salsa, grilled chiles and limes if you like. Makes about 6 tacos.
**Chipotle Seasoning is a powdered seasoning that blends chipotle chile powder, salt and spices. It is such a versatile seasoning that goes with many dishes.
Macadamia Nut Pesto
I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead. This pesto turned out to be the best pesto I’ve ever tasted. You can use it in pasta dishes or anything that you would make with regular pesto. I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.
INGREDIENTS
3 Garlic Cloves
2 1/2 Cups Packed Fresh Basil Leaves
1/4 Cup Whole Macadamia Nuts
1/2 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Romano, Parmesan or Pecorino Cheese
You will need a heavy duty blender or food processor for this recipe. Wash and dry the fresh basil leaves. You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor. Pulse until the ingredients are coarse. Add the olive oil, salt and pepper and pulse until nice and smooth. Transfer to a storage container with a tight lid. Right before you are going to use the pesto mix in the grated cheese. Makes about 1 cup
Blackened Swordfish
Swordfish is one of my favorite types of fish to eat. I typically eat swordfish once or twice a month. Sometimes I like to change it up and eat it blackened. It’s easy to prepare this way and absolutely delicious.
INGREDIENTS
1 Teaspoon Onion Powder
1 Teaspoon Garlic Salt
2 Teaspoons Paprika
1 Teaspoon Ground Cumin
1 Teaspoon Mustard Powder
1 Teaspoon Cayenne Powder
2 Teaspoons Dried Thyme
2 Teaspoons Dried Oregano
1/2 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Swordfish Steaks (About 1 1/2 Pounds)
6 Tablespoons Melted Butter
In A small size bowl, combine all of the spices, herbs and seasonings. Brush both sides of the steaks with some of the melted butter. Coat both sides of the steaks with the seasoning mixture, rubbing it in well. Heat a large heavy skillet for 5 minutes until a drop of water sprinkled on the surface sizzles. Drizzle 2 teaspoons of the remaining butter over the steaks. Add the steaks to the skillet, butter side down and cook for 2 to 3 minutes until the underside is blackened. Drizzle the remaining melted butter over the steaks and then turn the steaks over. Cook for 2 to 3 minutes more until the second side is blackened and the fish flakes easily when tested with a fork. Remove from the heat and transfer the swordfish steaks to warmed plates or a serving platter. May be served over caramelized onions and topped with salad garnish. Serves 4
Curry Sauce
Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables. The cooking time varies with the ingredients used. Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour. All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.
INGREDIENTS
2 Medium Onions
2 Tablespoons Butter
1 Tablespoon Curry Powder
1 Teaspoon Curry Paste
1 Tablespoon Unbleached Flour
1 Clove Crushed Garlic
1 Cup Vegetable Broth or Coconut Milk
1 Teaspoon Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Chutney
1 Tablespoon Half & Half
Slice the onions and chop them finely. Melt the butter in a large sauté pan, over a medium high heat. Add the onions and sauté for 5 minutes until golden brown. Add the curry powder, curry paste and flour. Cook for 6 minutes. Add the garlic, the broth or coconut milk and bring to a boil over a high heat. Add the seasonings and chutney. Reduce the heat to medium low and cover with a lid. Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using. Makes about 1 1/2 cups
